I would like to make a pumpkin ale but am not trying for the traditional "Pumpkin Pie" ale - I want to taste a bit more of the pumpkin than the cloves, nutmeg, allspice, etc. cover up a bit.
I was thinking along the lines of a somewhat nutty, pumpkin ale with a bit of fresh ginger spice. I would like to use oat malt for a nutty flavor, flaked oats for body, a whole pie pumpkin (~5 lbs whole) that I'll cook a bit before I mash, and probably 2-row, victory, and biscuit malts. I'd add a fair amount of freshly grated ginger to the boil and maybe a little more in the primary. It would be lightly hopped (<20 IBUs) with some English hops used for aromatics (E.K. Goldings?) This would be fermented with the clean California Ale yeast.
Any input is appreciated!
I was thinking along the lines of a somewhat nutty, pumpkin ale with a bit of fresh ginger spice. I would like to use oat malt for a nutty flavor, flaked oats for body, a whole pie pumpkin (~5 lbs whole) that I'll cook a bit before I mash, and probably 2-row, victory, and biscuit malts. I'd add a fair amount of freshly grated ginger to the boil and maybe a little more in the primary. It would be lightly hopped (<20 IBUs) with some English hops used for aromatics (E.K. Goldings?) This would be fermented with the clean California Ale yeast.
Any input is appreciated!